Leiths Cookery School at 40

Leiths first opened its doors in October 1975 and during its 40 year history, the food in Britain has changed beyond recognition. We have progressed from Devilled eggs and Prawn cocktail, through nouvelle cuisine and into a new age of eating, where local produce, good ingredients and global culinary influences combine to create one of the most diverse food cultures in the world.

In celebration of our 40th birthday we will be hosting a series of fascinating conversations with key players in the food industry; chefs, food writers, stylists and pioneers will reminisce, discuss and even predict the next phase of our fascinating food journey.

40 years - The changing tastes of Britain

Changing Tastes event at Leiths Cookery School, London
Prue Leith at Leiths Cookery School, London
Yotam Ottolenghi at Leiths Cookery School, London
Rick Stein at Leiths Cookery School, London
Gizzi Erskine at Leiths Cookery School, London

£50 Thu 24th Sep 2015 19.00 – 22.30

In celebration of our 40th birthday we will be hosting a series of fascinating conversations with key players in the food industry. In Conversation will explore our relationship with food and cooking from a range of perspectives over the last 40 years.

Join our celebrated panel of industry greats for an entertaining and interactive exploration of Great Britain through its palate.

Chaired by award winning food writer and broadcaster Tim Hayward, Leiths founder Prue Leith, creative sensation Yotam Ottolenghi, celebrated advocate of the sea, Rick Stein and Leiths alum and food fashionista Gizzi Erskine will discuss our changing attitudes to food, techniques and trends since Leiths opened its doors in 1975. From the processed foods of the 70s, nouvelle cuisine of the 80’s and the gastropubs and fusion foods of the 90s; through the ever expanding popularity of international cuisines, fad diets and obsession with where our food comes from, we’ll be posing your questions to our panel.

The discussion will be followed by a Champagne reception featuring canape-style tasters of some of the classic dishes that have featured on the Leiths Diploma curriculum over the years.

For every ticket purchased a donation will be made to the Children’s Food Trust.

40 years of food fashion

40 Years of Food Fashion event at Leiths Cookery School, London

£35 Thu 12th Nov 2015 19.00 – 21.30

In celebration of our 40th birthday we will be hosting a series of fascinating conversations with key players in the food industry. In Conversation will explore our relationship with food and cooking from a range of perspectives over the last 40 years.

Making food photogenic is no easy task, and the best food stylists and photographers come armed with an array of techniques to make meals look their best. Using images from cookbooks, magazines and Leiths own archives, stylist Rosie Reynolds and photographer William Reavell will compare techniques of the last 40 years; examining iconic images and pivotal moments that have affected the development of food styling and photography. We will then have a go at forecasting the trends of the future.

40 years of food technology

40 Years of Food Technology event at Leiths Cookery School, London

£35 Thu 28th Jan 2016 19.00 – 21.30

The third in our In Conversation series; an exploration of our relationship with food and cooking from a range of perspectives over the last 40 years.

Culinary inventions have revolutionised the workings of both the professional and domestic kitchen. From the microwave to the steam oven, sous vide, dehydrator and induction hob; chefs from the capital’s restaurants will discuss how cooking styles have changed (for better and worse) through gizmos and gadgetry.

40 years of food writing

40 Years of Food Writing event at Leiths Cookery School, London

£35 Thu 24th Mar 2016 19.00 – 21.30 Leiths School of Food and Wine, 16-20 Wendell Road, London, W12 9RT

In Conversation will explore our relationship with food and cooking from a range of perspectives over the last 40 years. This is the fourth in the series.

From the elegant prose of Elizabeth David and the didactic approach of Delia Smith; to the seductive style of Nigella and the evocative narrative of Nigel Slater, food writers have been inspiring our food choices for decades. Our panel of esteemed writers and magazine editors will explore how the language of food writing has evolved and influenced our attitudes to food and cooking.

The Leiths 40th Birthday Bake Off

Leiths 40th Birthday Bake off!

Strawberry Cake
John Whaite
Caroline Waldegrave
Caramel

It goes without saying that we will be celebrating our birthday with cake but with so many cooks in the building we can't decide which one to make so it's over to you! If you are baking enthusiast and think you have the cake-baking skills to create a baking masterpiece for our birthday, enter our competition for your chance to win a fantastic set of prizes.

The Judges

John Whaite
The Great British Bake Off winner and trained pastry chef will be looking for a show-stopper cake that not only looks good but tastes fantastic.

Caroline Waldegrave
Former Principal and Managing Director of Leiths will be judging cakes on their texture, flavour and technical skills as well as their appearance.

The Prizes
The winning cake will feature on the front cover of our Autumn/Winter 2016 course brochure, blog and social media pages and the lucky winner will receive a place on a Leiths cake class, a set of Leiths How to Cook Cakes, Bread, Pastry and Desserts cookbooks and a gorgeous Magimix 5200XL Food Processor in Cream.

How it Works
Simply create the most beautiful baked cake you can and then send a picture of it and the recipe to bakeoff@leiths.com, along with your name and telephone number. Alternatively, tweet your picture to @leithscooking, making sure you include the hashtag #leithsbakeoff.

The six shortlisted bakers will be invited to Leiths on Saturday 19 March 2016 to bake their cake for our esteemed judges John Whaite and Caroline Waldegrave.

The closing date for receiving entries is Sunday 10 January.

Terms and Conditions

Entrants must be aged 18 or over.

The prize consists of a place on a Leiths How to Cook Cakes class, a set of Leiths cookbooks: How to Cook Cakes, Bread, Pastry and Desserts and kitchen equipment. The actual date of the class will be subject to availability at the time of booking. The winning cake will feature on the front cover of our Autumn/Winter 2016 course brochure and social media pages. The winning recipe will be featured on the Leiths blog. The baker will be credited.

Photographs: Copyright in all images submitted for this competition remains with the respective entrants. Where an image is used, the photographer will be credited. However, each entrant grants a worldwide, irrevocable, licence to Leiths School of Food and Wine to feature any or all of the submitted images in any of their publications, their websites and/or in any promotional material connected to this competition for a period of no more than five years.

Entries must be labelled with the entrant’s name and image files must be 72 dpi and no greater than 2MB. Entrants must be the sole copyright holder of their entry images and recipes, and must have personally produced the cake or baked goods pictured in the photograph. Entrants should include their own name, address and telephone number. We regret that we are unable to accept postal entries.

The finalists will be chosen by the Leiths team. Shortlisted entrants will be notified by Friday 22 January. The winning entry will be chosen by our judges, John Whaite and Caroline Waldegrave. The winner will be notified on Saturday 19 March.